Description
A delightful and comforting creamy risotto featuring tender asparagus and rich Parmigiano-Reggiano, perfect for impressing guests with sophisticated flavors.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup asparagus, chopped
- 1/2 cup Parmigiano-Reggiano, grated
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Fresh herbs, such as parsley or basil
- Salt and pepper to taste
Instructions
- Heat the vegetable broth in a saucepan over low heat.
- In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft.
- Stir in the Arborio rice, cooking for about 2 minutes until the rice is lightly toasted.
- Pour in the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed.
- Add the chopped asparagus after about 15 minutes. Continue cooking and stirring until the rice is creamy and al dente (about 20 minutes total).
- Stir in the grated Parmigiano-Reggiano, lemon juice, and fresh herbs. Season with salt and pepper to taste.
- Serve warm, garnished with additional cheese and herbs if desired.
Notes
Use warm broth to maintain temperature. Patience is key for achieving creamy risotto.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: risotto, asparagus, creamy, vegetarian, Italian, comfort food